I discovered this recipe while wandering around our great Vancouver farmer’s market in Granville Island. While walking amongst all the great produce, I happened upon a stall of homemade preserves, and came to the epiphany, that marmalade would be an obvious addition to a Sour. After settling upon a low-sugar marmalade, I messed around with various base spirits, before settling on cachaça. The smoky fire of the cachaça was easily tamed by the tart sweetness of the marmalade, and a star was born!

Marmaldes in cocktails have become a recent trend, and an article on this trend will appear in February’s Food & Wine magazine. Be sure to pick it up to find this and many other interesting uses for marmalade.

Cheers,

Jamie BoudreauMixologistVESSEL

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8 Responses to “Marmalade Sour”

The Marmalade Sour is a strong contender. I followed up on Food & Wine and was disappointed to find only a small blurb. However, in it you mention experiments with rye and ginger preserves. Now that sounds interesting. Any luck so far?

[…] this original cocktail by Simo is somewhat similar to another drink I really enjoy, Jamie’s Marmalade Sour. A basic tequila sour with a citrusy twist, the Flor de Jalisco seems like the kind of cocktail […]